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Learn how to make a Cinnamon Crumble Raisin Loaf, this warming spiced cake is the perfect tummy comforter for a winter afternoon! With its sweet Crumbly Sugared Crust and syrupy Raisin filling, this recipe is one you’ll return to time and time again!
I love Raisins! Delicious and adaptable with a long shelf life, they are an ideal larder staple for last minute baking, throw them in cakes and muffins for added juiciness. Perfect for snacking too, I keep a jar on my desk so I can graze while I write.
What are Raisins?
Raisins are quite simply, dried out Grapes. They come in all shapes, sizes and colours, ranging from golden to near black, all dependant on the variety of Grape and the method used to dry them. Traditionally raisins are sun dried but in modern times artificial means have been implemented for faster processing times, by the use of industrial dehydrators for example.
Dehydrated Raisins vs Sun Dried Raisins
You may be familiar with ‘Golden Raisins’. Golden Raisins are golden for a reason, the Grape has been dried in a temperature and humidity controlled dehydrator-after the drying process it is treated with Sulphur Dioxide, the Sulphur Dioxide acts as a preservative and prevents the skins from darkening, making them gold in colour. Due to the dehydration process they tend to be plumper and juicier than their Sun-dried counter parts, which tend to be a little chewier.
Sun dried darker Raisins have gone through a more natural process, the heat from the Sun causes the water content in the grapes to evaporate and the natural sugars to caramelise, a gentler process with no interference.
Why I think Sun Dried are Best
They contain no additional preservatives or stabilizers. The process of air-drying and the power of the sun is wholly responsible for their final state and flavour.
The Benefits of Raisins
Raisins contain vitamins and minerals. Fat free* and cholesterol free, they are high in antioxidants, and an excellent source of fibre.
- May Help you relieve Constipation
- Helps build and maintain strong bones
- Helps to protect your teeth
*Its worth mentioning the high sugar content of Raisins (they are not known as ‘natures candy’ for nothing!) While they may not be guilt free, they are a better alternative than Chocolate bars and sweets, for those of us who are watching our waistlines.
It seems a little contradictory to be waffling on about the health attributes of Raisins while sharing the recipe for a sugar laden cake doesn’t it? I agree! But I am a great believer in balance, it shouldn’t have to be all or nothing, a little of each, keeps the whole and the soul happy!
Looking for Healthy Recipes ? Click Here
How to make Homemade Sun-dried Raisins
Want to make your own Raisins? All you need is some patience and a few sunny dry days. For that reason, this is best done during Summer.
- Wash and dry Grapes, removing any stems
- Spread them out on a tray, cover loosely with Kitchen roll
- Pop them outside in a sunny sheltered spot
- Let them sunbathe for 3-7 days.
- When shrivelled, store in an airtight container
Don’t have the patience for that?
Pop them in a dehydrator on the lowest heat setting for roughly 12 hours.
How to Make a Cinnamon Crumble Raisin Loaf
(As always the full recipe is at the end of this post)
Ingredients
- Margarine- Substitute with Butter if you prefer
- Granulated Sugar – Caster Sugar would work too
- Egg
- Milk- I used whole
- Plain Flour
- Baking Powder
- Bicarbonate of Soda
- Salt
- Vanilla Extract
- Soft Dark Brown Sugar- Substitute with Light Brown if you prefer
- Powdered Cinnamon
- Raisins- Substitute, with Currants, Sultanas
Instructions
- Preheat the oven to 180°c
- Soak the raisins in boiling water for 10 minutes while you make the cake batter
- Get 2 large mixing bowls
- Bowl 1- Cream the Margarine and Sugar, add the egg, whisk until combined
- Bowl 2- Sieve the flour, Baking Soda, Bicarbonate of Soda and salt, mix together with a wooden spoon
- A little at a time pour Bowl 2 into bowl 1 mixing continuously with a wooden spoon
- Next pour the milk into the batter a little at a time, stirring as you go. Mix until combined-don’t over mix
- Drain the Raisins and fold into the cake batter, set aside
- Get a small bowl and mix together the Powdered Cinnamon and Brown Sugar
- Line a 2lb loaf tin with baking paper or a baking liner.
- Spoon half the cake batter into the loaf tin, top with half the Cinnamon Sugar
- Spoon the rest of the cake batter on top, sprinkle with the remaining Cinnamon sugar
- Bake at the bottom of the oven for 45-50 minutes, until a skewer comes out clean
- Turn out onto a cooling rack
- Make the Icing by combining the Icing sugar with the water, mix until you have a gloopy consistency
- Drizzle on top of the cake once it has completely cooled.
What you’ll need for this Recipe
Affiliate links
Hand Mixer (for Creaming the butter and sugar)
Wooden spoon for combining the rest of the ingredients
2 Mixing Bowls
1 small bowl for the Cinnamon Crumble topping
1 x 2lb Loaf tin
Loaf tin liner
Cake Skewer for testing
Want more Cinnamon and Raisin Recipes? Take a look at these…
Blackcurrant and Cinnamon Chocolate Cookies
Did you make this recipe?
If so please leave a rating and comment below and let me know how you got on. Did you take a picture? Great! Tag me on Instagram, I love to share your creations on my stories
OHG x
Cinnamon Crumble Raisin Loaf
Ingredients
- 60 g Margarine
- 200 g Granulated Sugar
- 1 Egg
- 120 ml Milk
- 240 g Plain Flour
- 1 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 1 pinch Salt
- 1 tsp Vanilla Extract
- 80 g Soft Dark Brown Sugar
- 1 tbsp Powdered Cinnamon
- 100 g Raisins
For the Topping
- 50 g Icing Sugar
- 1-2 tbsp Water
Instructions
- Preheat the oven to 180°c
- Soak the raisins in boiling water for 10 minutes while you make the cake batter
- Get 2 large mixing bowls
- Bowl 1- Cream the Margarine and Sugar, add the egg, whisk until combined
- Bowl 2- Sieve the flour, Baking Soda, Bicarbonate of Soda and salt, mix together with a wooden spoon
- A little at a time pour Bowl 2 into bowl 1 mixing continuously with a wooden spoon
- Next pour the milk into the batter a little at a time, stirring as you go. Mix until combined-don't over mix
- Drain the Raisins and fold into the cake batter, set aside
- Get a small bowl and mix together the Powdered Cinnamon and Brown Sugar
- Line a 2lb loaf tin with baking paper or a baking liner.
- Spoon half the cake batter into the loaf tin, top with half the Cinnamon Sugar
- Spoon the rest of the cake batter on top, sprinkle with the remaining Cinnamon sugar
- Bake at the bottom of the oven for 45-50 minutes, until a skewer comes out clean
- Turn out onto a cooling rack
- Make the Icing by combining the Icing sugar with the water, mix until you have a gloopy consistency
- Drizzle on top of the cake once it has completely cooled.
